Chipotle Chicken, Mango and Black Bean Enchiladas

PLEASE MAKE THESE Chipotle Chicken, Mango and Black Bean Enchiladas! And if you think mangos and enchiladas are an odd combo, trust me! More on that later…

I honestly can’t remember the last time I begged you to make a recipe. Was it as long ago as my Skinny General Tso’s Chicken? I don’t remember. But then again, I don’t remember much (as explained by my brain hemorrhage here).

But even if I had just begged you to make a recipe last week because I know it would fill you your belly with pleasure and your soul with joy, I would still beg you again to make these Chipotle Chicken, Mango and Black Bean Enchiladas because these are one of the tastiest foods you will eat in your ENTIRE LIFE. No joke. No Lie. No exaggeration.

First you mix an array of spices (chipotle powder, smoked paprika, cumin, chili powder – YUM!) that will be used throughout the enchiladas (no double measuring!), then you rub the chicken with olive oil and spices and cook in Coke and soy sauce so the chicken alone is so tender and flavorful you are going to have to stop yourself from eating it all.

Then you saute black beans and mangos in the same skillet to soak up all the flavor and finally combine the chipotle chicken, black beans, mangos, Monterrey Jack Cheese and some Chipotle Coke Red Enchilada Sauce all together to become your filling. And if you are intimidated by cutting mangos – do’t be, just check out my How to Cut A Mango Post that teaches everything you could ever want to know about mangos!

Just look at that filling. The sweet and savory layers going on here are worth me begging you to eat this!

The Chipotle Red Coke Enchilada Sauce alone is seriously to live for! Its sweet, spicy and smokey – way better than any canned enchilada sauce.

The sweet and spicy enchiladas paired with sweet and refreshing mangos are divine. If you like mangos, I promise you will love the flavor combo! Just think of how delicious mango salsa is (sweet and spicy) or mangos and chili powder (again sweet and spicy).

I fell in love with this mango/coke sweet and spicy flavor combo in my Chipotle Coke Mango Black Bean Chiliand I immediately wanted to create another recipe using the same flavor profile. I actually created these enchiladas immediately after the chili months and months ago, but I have been holding out on you. I apologize.

Please don’t be too upset with me, especially after you try these Chipotle Chicken Mango Black Bean Enchiladas and your mouth drops to the floor in awe.

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Chipotle Chicken, Mango and Black Bean Enchiladas

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Prep Time

30minutes

Cook Time

30minutes

Servings

Ingredients

1 1/2poundschicken, pounded thin

8-10flour tortillas

Spice Mix

2TBS EACHchili pwdr, brown sugar

1tablespoongarlic powder

2tsp EACHground cumin, onion pwdr

1 1/2teaspoonssmoked paprika

1-2teaspoonschipotle chili powder (2 for more spicy)

1/2teaspoonoregano

1tsp EACHsalt, pepper

Chicken

1tablespoonabove Spice Mix (in directions)

2tablespoonsolive oil

3/4cupcoke from 12 oz. Coke can

1/4cupreduced sodium soy sauce

Chipotle Coke Enchilada Sauce

Remaining above Spice Mix(in directions)

Remaining Coke

1teaspooncornstarch

115 oz. cantomato sauce

1/4cupbrown sugar, packed

Enchilada Filling

115 oz. canblack beans,, drained and rinsed

1 1/2mangoes, diced

1 1/2cupsshredded Monterrey Jack cheese

Topping

1 1/2cupsshredded Monterry Jack Cheese

1 1/2mangoes, diced

Prep Time

30minutes

Cook Time

30minutes

Servings

Ingredients

1 1/2poundschicken, pounded thin

8-10flour tortillas

Spice Mix

2TBS EACHchili pwdr, brown sugar

1tablespoongarlic powder

2tsp EACHground cumin, onion pwdr

1 1/2teaspoonssmoked paprika

1-2teaspoonschipotle chili powder (2 for more spicy)

1/2teaspoonoregano

1tsp EACHsalt, pepper

Chicken

1tablespoonabove Spice Mix (in directions)

2tablespoonsolive oil

3/4cupcoke from 12 oz. Coke can

1/4cupreduced sodium soy sauce

Chipotle Coke Enchilada Sauce

Remaining above Spice Mix(in directions)

Remaining Coke

1teaspooncornstarch

115 oz. cantomato sauce

1/4cupbrown sugar, packed

Enchilada Filling

115 oz. canblack beans,, drained and rinsed

1 1/2mangoes, diced

1 1/2cupsshredded Monterrey Jack cheese

Topping

1 1/2cupsshredded Monterry Jack Cheese

1 1/2mangoes, diced

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Instructions

Mix spices all together. In a small bowl, add 1 tablespoon of Spice Mix and 2 tablespoons olive oil. Rub olive oil and the 1 tablespoon spices all over chicken.

Heat a large nonstick skillet over medium-high heat. Add spiced chicken and cook for 3-5 minutes, or until golden brown on one side. Flip the chicken over, then add 3/4 cup Coke and 1/4 cup soy sauce to the skillet. Cover and reduce heat to medium and simmer 10 minutes, then flip chicken and continue to cook 5-10 minutes or until chicken is cooked though and tender enough to shred. Remove chicken from skillet and let rest 5 minutes before shredding.

Preheat oven to 350 degrees. Spread 1/3 cup of the Chipotle Coke Enchilada Sauce on the bottom of a 9x13 baking dish (layer will be very thin). Add the enchilada filling to the center of each tortilla and roll them tightly, then line them in the dish. Top enchiladas with remaining enchilada sauce and cheese. Bake uncovered at 350 degrees for 30 minutes then broil until cheese is golden. Top with remaining diced mango.

Love that you made them already Bonita! I’m sure yours were beautiful in their own way 🙂 at least they tasted great! Thanks for trying them and letting me know they were a success! Love to hear that they were a “5 star recipe” – wahoo! Thank you!!!

Thank you for such high praises, Sara! I am so happy you love these enchiladas so much! That makes me so happy because I love them so much too :)! Happy to hear they have made it onto your monthly rotation!

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